Food Safety (Level 3) – IASF4275

Course Name : Supervising Food Safety (Level 3)
Course REF: IASF4275

Description:

The Supervising food safety (level 3) award is designed to train persons acting in a supervisory role.
This course will look at a lot of what is covered in the Level 2 course but from a supervisory position.

We will cover how supervisors can monitor & train junior staff and the importance of creating a good work ethic among the team.

Other areas we will cover will be Microbiological Pathogens & Diseases with focus on understanding differences in Anaerobic/ Aerobic , Gram Positive/Negative, Psychrophiles/mesophiles/thermophiles. We’ll also look at how HACCP works and how we begin to understand it.

Eligibility/Requirements:

Candidates looking to complete this course will ideally have undertaken one of the following in the past 5 years:

  • Level 2 in food safety or equivalent

A good competent level of English speaking and writing is essential to complete this course.
The final Examination/Validation stage requires written answers with no multiple choice question papers use on this course.

Course Details:

Course Length :
2 x 8 hour days of classroom learning (Includes Lunch & Breaks)
1 x 2 hour Examination (Recommended to be completed on 2nd day of learning)

Validation Method :
Examination by Written Answer Only

Pass/Award Criteria:
PASS – 75%
MERIT – 82%
DISTINCTION – 90%

Course Price: £225.00 Per Learner
(In house training: £185.00 Per Learner)

Other costs are not included in the course price (E.G room rates & travel costs)

Course Overview:

Day 1

  • Module 1 : Introduction to Supervising Food Safety
  • Module 2.1 : Personal Hygiene
  • Module 2.2: Monitoring & Training Staff
  • Module 3 : Types of Contamination
    • Module 3.1 : Physical
    • Module 3.2 : Chemical
    • Module 3.3 : Allergenic

Break

  • Module 4 : Microbiological Pathogens
    • Module 4.1 : Toxins & Spores
    • Module 4.2 : Bacterial Study : E.coli O157
    • Module 4.3 : Bacterial Study : C.Botulinum
    • Module 4.4 : Food Borne Diseases/Viruses
    • Module 4.5 : Food Poisons (Fish & Plants)

Lunch – Day 1

  • Module 5 : Cleanliness of the workplace
    • Module 5.1 Cleaning Supplies
    • Module 5.2 Effective cleaning
  • Module 6 : Suppliers & Deliveries
  • Module 7 : Storage – Chilled, Frozen & Ambient

Break

  • Module 8 : Preparation & Cooking – part 1
    • Module 8.1 : Cold Stage
    • Module 8.2 : Cooking
    • Module 8.3 : Chilling
    • Module 8.4 : Re-heating
    • Module 8.5 : Hot/Cold/Displayed Holding

Recap : What have we learnt today?

—EXAMPLE / MOCK EXAM—

End of Day 1

Day 2

Recap & Refreshment : Day 1 learning

  • Module 9 : Preparation & Cooking – part 2
    • Module 9.1 : Acrylamide
    • Module 9.2: Vacuum Packing
    • Module 9.3: Introduction to Sous Vide food Safety
  • Module 10 : Pest’s & Rodents

Break (15 Minutes)

  • Module 11 : Catering Equipment
  • Module 12: Structural requirements in a food business
  • Module 13: HACCP
    • Module 13.1 The 7 Principles
    • Module 13.2 The 12 Key Steps

Lunch (1 hour)

  • Module 14: Your role as a supervisor
  • Module 15: Food Safety & Legal Requirements
    • Module 15.1: 852/2004 – The hygiene of foodstuffs
    • Module 15.2: 178/2002 – The general requirements of food safety
    • Module 15.3: Food Law
  • Re-cap of Day 1
  • Re-cap of Day 2

Break & Revision (2 hours)

  • Final Revision / Q&A

—EXAMINATION—

End of Course


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